Author: Mohammad Mazhar Hussaini
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 344

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Book Description

Author: Febe Armanios
Publisher: Oxford University Press
ISBN: 0190269057
Category : Business & Economics
Languages : en
Pages : 401

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Book Description
Rules -- Meat -- Slaughter -- Intoxicants -- Business -- Standards -- Manufactured products -- Wholesome -- Cuisine -- Eating out

Author: Laura Hartman
Publisher: Oxford University Press
ISBN: 0190882697
Category : Religion
Languages : en
Pages : 329

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Book Description
Can humans flourish without destroying the earth? In this book, experts on many of the world's major and minor religious traditions address the question of human and earth flourishing. Each chapter considers specific religious ideas and specific environmental harms. Chapters are paired and the authors work in dialogue with one another. Taken together, the chapters reveal that the question of flourishing is deceptively simple. Most would agree that humans should flourish without destroying the earth. But not all humans have equal opportunities to flourish. Additionally, on a basic physical level any human flourishing must, of necessity, cause some harm. These considerations of the price and distribution of flourishing raise unique questions about the status of humans and nature. This book represents a step toward reconciliation: that people and their ecosystems may live in peace, that people from different religious worldviews may engage in productive dialogue; in short, that all may flourish.

Author: Yunes Ramadan Al-Teinaz
Publisher: John Wiley & Sons
ISBN: 1118823125
Category : Technology & Engineering
Languages : en
Pages : 499

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Book Description
A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.

Author: H L Meiselman
Publisher: Elsevier
ISBN: 1845695712
Category : Medical
Languages : en
Pages : 708

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Book Description
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. - Summarises key findings in dimensions of the meal - Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender - Reviews the meaning of meals in different cultures

Author: Baker Ahmad Alserhan
Publisher: CRC Press
ISBN: 1317019156
Category : Business & Economics
Languages : en
Pages : 261

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Book Description
The Principles of Islamic Marketing fills a gap in international business literature covering the aspects and values of Islamic business thought. It provides a framework and practical perspectives for understanding and implementing the Islamic marketing code of conduct. It is not a religious book. The Islamic Economic System is a business model adopted by nearly one quarter of the world’s population. Baker Alserhan identifies the features of the Islamic structure of International Marketing practices and ethics. Adherence to such ethical practices elevates the standards of behaviour of traders and consumers alike and creates a value-loaded framework for meaningful cooperation between international marketers and their Muslim markets. His book provides a complete guide for an organization when managing its entire marketing function or when customising part of its offering to suit Muslim customers. It addresses the challenges facing marketers involved in business activities with and within Islamic communities, the knowledge needs of academic institutions, and the interest of multinationals keen on tapping the huge Islamic markets. Along the way, Baker Alserhan provides insights into key elements such as, distribution channels, retailing practices, branding, positioning, and pricing; all within the Muslim legal and cultural norms. This second edition brings the book up to date and features a number of new case studies and two additional chapters on Maqasid Al Shariah and the Islamic economy, and a strategic perspective on Islamic marketing and branding.

Author: Mian N. Riaz
Publisher: CRC Press
ISBN: 0203490088
Category : Technology & Engineering
Languages : en
Pages : 399

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Book Description
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal

Author: Partho Pratim Seal
Publisher: Taylor & Francis
ISBN: 1000872165
Category : Social Science
Languages : en
Pages : 175

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Book Description
This book explores food in India and its evolution from prehistoric times to contemporary food trends while highlighting the intersections between culture, rituals, environment, and the economy with food, ingredients, and eating practices. It looks at the history of food and food preferences in India by studying historical, medicinal, and religious texts. The book analyses preferences and taboos from social, anthropological, cultural, political, and economic perspectives, mapping how food practices influence and are influenced by religion, production and distribution, ecology, and social class. It also examines consumption practices, problems with food production, agricultural distress, food and farming reforms, globalisation of food, the adoption of sustainable practices, and the future of farming, diets, and eating. Engaging and comprehensive, this book will be an essential read for scholars and researchers of anthropology, social and cultural anthropology, sociology, cultural studies, political studies, development studies, and food studies.

Author: John Andrew Morrow
Publisher: McFarland
ISBN: 0786458488
Category : Religion
Languages : en
Pages : 289

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Book Description
These 24 studies on specific symbols, images and icons from the Muslim tradition are authored by scholars from around the world. Divided into four sections, the Divine, the Spiritual, the Physical, and the Societal, they examine theological issues, such as divine unity, creation, wrath, and justice, as well as spiritual subjects, such as the straight path, servitude, perfection, the jinn, intoxication, and the status of Fatimah, the daughter of the Prophet Muhammad. Essays also explore the symbolism of physical elements such as water, trees, seas, ships, food, the male sexual organ, eyebrows, and camels; and the significance of more socially-centered subjects such as the center, ijtihad, governance, otherness, Ashura, and Arabic. Drawing from the Qur'an and Sunnah, the essays address these topics with tact and respect from a position that appreciates exegetical diversity while remaining within the realm of unity.

Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325890
Category : Cooking
Languages : en
Pages : 337

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Book Description
The subject of the discussions was not just fish but the diet of fishermen, and any foodstuff from the sea.